The Weezy Recipe
Bumbu Rum, Pineapple Juice, Ginger Syrup, Angostura Bitters
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill a collins or highball glass by filling it with ice and setting aside while you build the cocktail.
Build and shake
Discard the ice from the glass. In a cocktail shaker, add 2 oz Bumbu Rum, 3 oz fresh pineapple juice, 0.5 oz ginger syrup, 0.5 oz fresh lime juice, and 3 dashes of Angostura bitters. Fill the shaker with ice (enough to come up about two-thirds). Secure the lid and shake vigorously for 10–15 seconds until the shaker is very cold and slightly frosted.
Prepare glass with crushed ice
Fill the chilled highball glass about three-quarters full with crushed ice (approximately 1 cup).
Strain and top
Double-strain the shaken cocktail over the crushed ice using a Hawthorne and fine mesh strainer to remove small ice chips and any pulp. Ensure the drink settles over the crushed ice, leaving a small crown of ice at the top.
Add bitters
Finish by placing 3 small dashes of Angostura bitters on the surface in an appealing pattern (they will float on the foam/ice). If desired, lightly stir once with a barspoon to integrate a faint swirl of bitters through the top layer but keep they mostly on the surface for aroma and visual contrast.